Peach Plum Pear Casserole Pie Recipes

PEACH PLUM PIE

Steps:

• In a large bowl, combine the peaches, plums, lemon juice and extract. In another bowl, combine sugar, tapioca, lemon zest and salt. Add to fruit mixture and stir gently; let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; add the filling. Dot with butter. , Roll out remaining pastry to fit top of pie; cut slits in pastry. Place over filling. Trim, seal and flute edges. Cover the edges loosely with foil. , Bake at 450° for 10 minutes. Reduce heat to 350°. Remove foil; bake 35 minutes longer or until crust is golden brown and filling is bubbly.

PEACH PLUM PEAR CASSEROLE PIE

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• In a small container, mix cornstarch with 4 tablespoons of syrup from the peaches.
• In a large bowl, combine cornstarch mixture, peaches, plums, pears, maraschino cherries, almonds, raisins, brown sugar, cinnamon and nutmeg.
• Pour into a shallow 2-1/2 quart casserole.
• In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
• Cut in the cold shortening until mixture is coarse; stir in the sour cream until blended.
• On a floured surface, toss the dough lightly to coat with flour.
• Knead/roll the dough 8-10 times with a floured rolling pin.
• Roll it carefully into a 1/2" thick shape slightly smaller than the casserole, trimming the edges if necessary.
• Cut a 2" circle in the center or use a small cookie cutter to cut a decorative design or two near the center.
• Carefully place this pastry dough on top of the fruit mixture, with the edge of the dough NOT touching the sides of the baking dish.
• Brush top lightly with milk and sprinkle with sugar.
• Bake about 40 to 45 minutes or until the pastry is a dark golden brown.
• Cool at least 25 minutes before serving.

PEACH SLAB PIE

Steps:

• For the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside.
• For the all-butter lemon pie crust: Combine the flour, salt and lemon zest in a large bowl. Add the butter and use a pastry cutter to gradually work it into the flour, until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
• Lightly beat the egg with a fork in a small bowl, then add it to the mixture. Next, add the cold water and vinegar and stir together until just combined.
• Divide the dough into 2 halves, form the halves into dough balls and place each ball into a resealable plastic bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and chill for at least 20 minutes (or freeze if not using immediately).
• Preheat the oven to 400 degrees F. Line a 9-by-13-inch baking sheet with parchment, overhanging the parchment 3 inches on opposite sides of the baking sheet to resemble a sling (so you can lift the pie out).
• With a rolling pin on a lightly floured surface, begin rolling each piece of dough into a 9-by-13-inch rectangle. Roll the dough from the center outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out.
• Place one rectangle in the bottom of the prepared baking sheet. Spread out the fruit mixture evenly on top. Place the second crust on top of the fruit. Press and fold the edges together and crimp. Cut several vents in the top of the pastry in a flower pattern.
• Bake until the crust is golden brown, about 1 hour 10 minutes. Cool for about an hour before lifting out and cutting.

ALMOND, PLUM AND PEACH PIE

Steps:

• Heat oven to 350°F. In a bowl, toss peaches and plums with granulated sugar, cornstarch, juice, cinnamon and salt; add to pie pan with crust; dot with butter. Roll out round of dough; cut into 3/4-inch-wide strips. Carefully weave strips over filling, forming a lattice. Trim overhanging dough to 1 inch; roll overhang back on itself, pinching at 1/2-inch intervals, to form a crimped edge. Sprinkle raw sugar over pie. Bake until fruit bubbles and crust is golden, 65 minutes. Let cool.

PEACH-AND-PLUM PIE

Steps:

• Preheat oven to 375 degrees.
• In large bowl, combine peaches, plums, 3/4 cup sugar, cornstarch and zest; mix well.
• On lightly floured surface, brush 1 phyllo sheet with a little butter; sprinkle with 1/2 t sugar.
• Layer with remaining phyllo, one sheet at a time, and butter and sugar, turning 2 1/2 inch from each previous sheet to created overlapping circle.
• Transfer to a 9-inch pie pan, pressing to fit into pan and allowing edges of phyllo to overhang edge of pan.
• Sprinkle amaretti crumbs over bottom of crust.
• Top with fruit mixture.
• Bring overhanging phyllo up and over fruit to make ruffled border.
• Bake on baking sheet 1 hour, 15 minutes or until bubbly and golden, covering with foil after 30 minutes.
• Cool completely on rack.
• If desired, sprinkle with confectioners' sugar and serve with whipped cream.

PEAR CRUMBLE PIE

Steps:

• Heat oven to 350°F. In large bowl, gently toss pears, 3/4 cup of the sugar, the lemon peel and lemon juice. Spoon into frozen pie crust.
• In medium bowl, mix flour, remaining 1/2 cup sugar, the nutmeg, cinnamon and mace. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse meal. Sprinkle evenly over pears. Place pie on cookie sheet.
• Bake 1 hour or until pears are tender and topping is lightly browned. Cool on cooling rack about 2 hours.

PEACH AND PLUM SALAD

Steps:

• Arrange plums and peaches on serving plate. Sprinkle with walnuts.
• In small bowl, mix remaining ingredients; drizzle over fruit.

PERFECT PLUM & PEACH PIE

Steps:

• Preheat oven to 375°. Unroll crust onto a lightly floured surface; roll into a 12-in. circle. Transfer to a 9-in. deep-dish pie plate; trim and flute edge. Refrigerate while preparing filling., Toss peaches and plums with flour, sugar and spices; transfer to crust. Using a fork, mix topping ingredients until crumbly; sprinkle over fruit., Bake on a lower oven rack until golden brown and bubbly, 40-50 minutes. Cool on a wire rack.